Ingredients

• Chicken2000 g
• Potato1000 g
• Cream of chicken soup420 g
• Vegetable mix400 g

Steps

1. 1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm square baking dish.
2. 2. Remove and discard skin and bones from chicken. Roughly chop the chicken meat.
3. 3. Place soup in a frying pan over medium heat and cook until warmed through. Add chicken and bring to the boil (you may need to add 1/2 cup water if the mixture is too thick). Remove from heat. Transfer to prepared dish.
4. 4. Slice potatoes thinly. Place potato, overlapping slices, over the top of the chicken mixture. Bake for 25 to 30 minutes or until potato is cooked through. Serve with steamed vegetables.